1 tsp. Sriracha or other hot sauce (we used Sriracha)
Take a mixing bowl out and add all the ingredients to it, stirring to combine. Cover the bowl and put it in the fridge for at least an hour so the flavors of the sauce have time to blend. After it’s been in the fridge for an hour, the sauce is ready to be used.
We got this recipe from www.loavesanddishes.net .
We weren’t paid in any form to promote www.loavesanddishes.net .
Nonstick cooking spray (we used a tablespoon of peanut oil)
1 tablespoon finely chopped, peeled fresh ginger
2 cloves garlic, minced
1 tablespoon olive oil (we used extra-virgin olive oil)
2 cups chopped napa cabbage
2 medium carrots, coarsely shredded (1 cup) (we went with the number of carrots rather than the cup measurement)
1 cup fresh pea pods, trimmed (we used somewhere between 1 1/3 to 1 ½ cups snow peas)
2 cups cooked brown rice
1/3 cup sliced green onions
2 tablespoons reduced-sodium soy sauce
1 to 2 teaspoons Sriracha (we used about 2 ½ teaspoons)
2 tablespoons snipped fresh cilantro
Lime slices or wedges
Whisk the eggs and water together in a small bowl. Take a large skillet out and coat the inside with cooking spray before preheating the skillet over medium heat. Once the skillet’s hot, pour the egg mixture in, not stirring just long enough for the eggs to set on the bottom and around the edges. Using either a spatula or large spoon (we used a large spoon), lift and partially fold the eggs so the uncooked eggs can flow underneath the cooked portion. Let the eggs cook another 2 to 3 minutes or just until the eggs are fully cooked, glossy and still moist. Leave the eggs in large pieces and gently place them in a medium bowl for the time being (we just put the eggs on a plate).
Using the same skillet, pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and ginger, stirring constantly for 30 seconds. Add in the cabbage, carrots, and pea pods, continuing to stir for 2 minutes. Add the following ingredients to the skillet, stirring for 2 minutes or until everything’s heated through: eggs, rice, green onions, soy sauce, and the sriracha. Take the skillet off the heat and top the fried rice with the cilantro. Serve with the lime on the side.
This is supposed to serve 4 but it tastes so good that two people could easily finish this off ! The amount of sriracha in this makes the recipe live up to it’s name, you definitely get the spiciness but it’s not so strong that you need to drink something to cool your mouth down. We also loved the crunch that the pea pods brought to the fried rice. It tasted so good on it’s own that we actually forgot to use the lime but the lime probably only makes this taste even better !
We got this recipe from SHAPE magazine.
We weren’t paid in any form to promote the magazine.
1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
4 mini graham cracker piecrusts (from a 4-oz. pkg.)
¾ cup heavy cream
2 Tbsp. powdered sugar
1 tsp. lemon zest
Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.
This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.
2 ½ to 3 Tbsp. extra-virgin olive oil; more as needed (we used Colavita’s extra-virgin olive oil)
12 oz. cremini mushrooms, sliced about ¼-inch thick
Freshly ground black pepper
1 small yellow onion, chopped
3 cloves garlic, minced
1 ½ tsp. tomato paste
1 ½ tsp. all-purpose flour
1 ½ tsp. chopped fresh thyme leaves
Pinch crushed red pepper flakes (we actually used 2 pinches)
¼ cup dry red wine (we used Cabernet Sauvignon)
¼ cup lower-salt vegetable broth (we used Swanson’s organic vegetable broth)
10 oz. fresh or frozen cheese ravioli or other cheese-stuffed pasta (we used fresh cheese ravioli)
1 Tbsp. chopped fresh flat-leaf (Italian) parsley
Grated Parmigiano-Reggiano or Grana Padano (we used Parmigiano-Reggiano)
Fill a large pot with water, salt well (we used table salt). Bring water to a boil.
Pour 1 ½ tablespoons (we used 2 tablespoons) of the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, ¼ teaspoon salt and a few grinds of black pepper, stirring just to combine. Spread the mushrooms out as evenly as you can and let them cook (without stirring them) for 3 minutes or until they look well browned on one side. Stir continuously for another 3 minutes or until browned all over and any liquid has evaporated (if the mushrooms look dry and the skillet begins to scorch, drizzle a little bit of oil into the skillet). Take the mushrooms out of the skillet and place them on a plate for the time being.
Pour another tablespoon of oil into the skillet, setting the heat to medium. Toss the onion in and stir constantly for two minutes or until the onion looks translucent. Throw the garlic in and continue stirring for 30 seconds or until you can smell the garlic. Add in the tomato paste, stirring it around for a minute. Add the mushrooms and any accumulated juice back into the skillet. Now add in the flour, thyme and pepper flakes, stirring frequently for 1 to 2 minutes. Pour the wine in and stir until it looks like it’s thickened, pouring the broth in afterwards and letting the mixture simmer until it’s reduced into a light sauce. Season with salt and pepper to taste.
While the sauce is simmering, cook the pasta in that boiling water according to the directions on the package that they came in until they have an al dente texture. Drain and transfer the pasta into the skillet with the mushroom sauce, stirring to coat over low heat (we turned the heat off, knowing we’d have residual heat left). Serve individual portions, topping with cheese and parsley afterwards.
Serves 3 to 4 (maybe it’s because we had to use a 9 oz. pkg. that only had 10 ravioli but this only made 2 portions for us).
As soon as we took our first bite of this, we knew there wasn’t going to be any leftovers ! The heat was nice at first but near the end it did start to be the predominate flavor so we’ll try a single pinch of pepper flakes next time. The sauce was delicious but felt a little sparse after tossing the ravioli in it so next time we make this (and there will definitely be a next time), we’re going to double the sauce. The sauce and ravioli taste great together but adding that Parmigiano-Reggiano took it to the next level of yumminess !
Recipe source unknown.
We weren’t paid in any form to promote Colavita or Swanson.
1-1 ½ cups chicken or vegetable stock (we used vegetable stock)
2 Tbsp. olive oil (we used extra-virgin olive oil)
2 Tbsp. butter (we used unsalted butter)
1 ½ lb. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean, then sliced (we used stemmed shiitake)
2 large shallots, chopped
4 large cloves garlic, chopped or grated (we chopped our garlic cloves)
8-10 sage leaves, thinly sliced (we used 10 leaves)
About 2 Tbsp. thyme, leaves stripped from stems and chopped
1 lemon, zested (about 1 ½ tsp.) and juiced (about ¼ cup) (we used 2 lemons so we could get ¼ cup of lemon juice)
Salt and pepper (we used kosher salt and freshly ground black pepper)
1 lb. spaghetti (we used Ronzoni whole grain spaghetti)
1 bottle white wine, such as Pinot Grigio (we used Beringer Main & Vine Pinot Grigio)
About 1 cup of freshly grated Pecorino Romano, plus more for sprinkling onto your individual portions
EVOO (extra-virgin olive oil), for drizzling
3-4 Tbsp. chives, finely chopped
Take a small saucepan out and place the dried porcini mushrooms in it, adding just enough stock to cover* the mushrooms. Set the heat to high and wait for a low boil to occur. Once it is at a low boil, turn the heat down to medium-low and let it simmer for 2 to 5 minutes or until the mushrooms have softened. Take porcini mushrooms out using a slotted spoon, transferring them to a cutting board afterwards. Chop them up and leave them off to the side for now. Strain the stock so that any grit is removed, reserving the strained liquid for later.
Take a large pot of water and bring it up to a boil to cook the pasta in later.
Take a large skillet out and pour the two tablespoons of olive oil in, tilting the pan twice so the bottom is completely coated, setting the heat to medium-high afterwards. Once the oil’s hot, add the butter in, letting it completely melt. Add half of the mushrooms in, cooking them for 3 to 5 minutes or until they’re brown and fragrant. Take the mushrooms out of the skillet and repeat the process with the other half of the mushrooms**. Return all the cooked mushrooms to the skillet, adding in the shallots, garlic, herbs and lemon zest as well. Season with salt and pepper and pepper and stir constantly for 2 minutes or until the shallots have softened.
Salt the boiling water (we used table salt), adding in the pasta afterwards. Cook the pasta a few minutes shy of al dente, about 5 minutes (we went with the 5 minutes).
Add the chopped porcini and strained stock into the skillet, pouring the wine in next, waiting for the sauce to come to a boil afterwards. Turn the heat down to medium-low and let the sauce simmer for 3 minutes or until it’s reduced slightly.
Drain the pasta and add it into the sauce, turning the heat down to medium-low afterwards. Toss the sauce for about 3 minutes or until the pasta is al dente and has absorbed some of the sauce. Take the skillet off of the heat and stir in the lemon juice and cup of cheese. Drizzle some extra-virgin olive oil over the pasta to marry the sauce with the pasta. Top with chives and enjoy !
*Our mushrooms started to float so we were never able to truly “cover” the mushrooms with the stock. We decided to pour in the whole 1 ½ cups.
**The first half of the mushrooms absorbed all the butter and oil so we decided to add another 2 tablespoons of oil and butter to the skillet before cooking the second half of the mushrooms.
With a name like “Drunken Mushroom Spaghetti”, we had to try this out and see what the dish was like ! Unfortunately you’re not going to get drunk off the finished sauce but this was still a delicious, bright dish. You definitely taste the acidity from the wine and lemon juice and it pairs wonderfully with the salty Pecorino Romano. The chives can add a nice pop of color but we didn’t think that it added any real flavor, whereas some extra cheese only made it even better tasting !
Recipe source unknown.
We weren’t paid in any form to promote Ronzoni or Beringer Main & Vine.